Ingredients
Scale
For the Meatballs:
- 1 lb (450 g) lean ground turkey
- ½ cup breadcrumbs (regular or panko)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons milk (or water, to keep the meatballs moist)
- 1 tablespoon olive oil (for browning the meatballs)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes (or substitute with 2 fresh tomatoes, chopped)
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- ¼ teaspoon red pepper flakes (optional, for a hint of spice)
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Make the Meatballs
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, basil, onion powder, salt, pepper, and milk. Use your hands or a spoon to gently mix until just combined—overmixing can make the meatballs tough.
- Form the Meatballs: Roll the mixture into golf ball-sized meatballs, about 1 ½ inches in diameter. You should get approximately 18–20 meatballs. Place them on a plate or baking sheet.
Step 2: Brown the Meatballs
- Heat the Oil: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Cook the Meatballs: Add the meatballs in batches (to avoid overcrowding) and sear them for 2–3 minutes on each side until golden brown. The meatballs don’t need to be fully cooked at this stage as they will finish cooking in the sauce. Remove the browned meatballs and set them aside on a plate.
Step 3: Make the Tomato Sauce
- Sauté Aromatics: In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Tomatoes and Spices: Pour in the crushed tomatoes and diced tomatoes, then add the oregano, basil, bay leaf, sugar (if using), salt, pepper, and red pepper flakes. Stir well to combine.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Cover and let it cook for 10 minutes, stirring occasionally.
Step 4: Combine Meatballs and Sauce
- Add the Meatballs to the Sauce: Nestle the browned meatballs into the simmering tomato sauce, making sure they are mostly submerged. Cover and cook for another 20–25 minutes on low heat, gently stirring occasionally to prevent sticking. This allows the meatballs to finish cooking and soak up the flavors of the sauce.
Step 5: Garnish and Serve
- Garnish: Remove the bay leaf from the sauce and sprinkle the dish with fresh parsley or basil.
- Serve: Serve the meatballs and sauce over spaghetti, zoodles, or rice, or enjoy them with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 320
- Sugar: 5g
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g